Global Journal of Food Science and Technology

Comparison the chemical components and functional properties of fish protein isolate (FPI) from Pangasius hypophthalmus byproducts to ones of other Protein Isolates (PIs)

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*1Thuy C.X on Google Scholar *1Thuy C.X on Pubmed 2Lam T.B on Google Scholar 2Lam T.B on Pubmed 4Commick K.Mc on Google Scholar 4Commick K.Mc on Pubmed 3Toan H.T on Google Scholar 3Toan H.T on Pubmed